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“Nutrish” Caramelized Banana Bread Recipe

You’re going to love this delicious recipe I adapted from Cooking Light magazine; it’s been “chimped out” to be even more healthy and nutritious. Relying on the sweetness of super, ultra ripe bananas, I reduced the sugar by a third, cut out some of the butter in the caramelizing process, used part whole eggs/part egg white, and substituted whole-wheat flour and ground flax seed for half of the all-purpose flour. Oh, and I skipped the buttery sugar glaze. But that’s okay because this makeover banana bread recipe is delicious, moist and just sweet enough; gunking it up with icing is totally unnecessary. Another tweak; I doubled the recipe, because in my book, when you’re baking banana bread it’s a must to whip up at least two loaves at a time – one loaf for today, one loaf for tomorrow (it’s always better the next day). At 145 calories per slice (compared to 190 for the original recipe), this recipe also has 1.5 grams less fat and double the dietary fiber.

“Nutrish” Caramelized Banana Bread

4 tablespoons butter, softened

1 cup packed dark brown sugar

6 medium very ripe bananas, sliced

1 cup fat-free buttermilk

6 tablespoons canola oil

¼ cup amber or gold rum

2 large eggs

½ cup egg white

2 cups all-purpose flour

1 ¾ cups whole wheat flour

¼ ground flax seed

1 ½ teaspoons baking soda

1 teaspoon salt

Baking spray with flour (such as Baker’s Joy)

Preheat oven to 350°. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes (so that eggs don’t “cook” when you mix them in later.” Place banana mixture in a large bowl. Beat with a mixer at medium speed until smooth.